Tuesday, September 8, 2009

Fruit Tarts

Dessert of the week 1.

Our office, has started dessert of the week, and one person per week is scheduled to bring a tasty delicacy in.

I got the hankering for tarts while i was at Flying Star in Albuquerque. They really have great tarts, although i'd have to say their custard tastes more like a light vanilla yogurt than an a pastry cream.

For this recipe, i used the esteemed "Baker's Illustrated" for ideas.

I'll try to keep updated on upcoming desserts.

Fruit Tarts with Cream Custard

2 C Half-Half
8 tsp Sugar
5 Yolks
3 Tbsp Cornstarch
4 Tbsp cold Butter
1.5 tsp Vanilla

Heat the half n half with 6 Tbsp sugar and a pinch of salt in a medium pot.

In a bowl, whisk the yolks with the remaining 2 Tbsp sugar until dissolved. Add cornstarch and continue whisking until the mix is pale yellow and thick.

Temper the yolk mixture with the hot half n half, and then add the eggs to the half n half and cook over medium heat till bubbles burst on surface and the mixture is glossy and thickened.

Off the heat, whisk in the butter and vanilla, and then strain through a sieve.

cover with plastic wrap, and place in the fridge

1 Yolk
1 Tbsp Cream
1/2 tsp Vanilla
6.25 oz Flour
2.33 oz Sugar
1/4 tsp Salt
8 Tbsp Cold Butter (cubed)

Whisk the yolk, cream, and vanilla together and set aside.

process the flour, salt, and sugar to mix, and then scatter the butter cubes throughout and process in pulses until mealy.

process in the liquid mixture until dough just comes together, then wrap in plastic and fridgerate it for about an hour.

Roll out the dough into tart shells, and freeze for half an hour. then line the frozen shell with foil and cover with pie weights or beans. Bake in a 375 F oven for 30 ish minutes, then remove the foil and weights and bake another 10 ish minutes till golden.

Assemble the tarts by filling with chilled pastry cream, and placing fresh cut fruit atop.

1 comment:

Corrina said...

Beautiful....looks quite tasty =)